Cinco De Mayo. As if we needed another reason to delve into some tacos and margaritas. Every year The Brasserie restaurant hosts an outdoor event at The Wicket to commemorate this Mexican heritage day and they always pull out all of the stops. There were multiple satelite bars with craft and draught beers, wine and most importantly margaritas. You could have the classic margarita, but in true Brasserie fashion they also offered local tamarind and mango versions if you wanted to try something new. If you were really feeling the hype of Cinco De Mayo then you probably found your way to the tequila tasting booth. As 'mature' adults, we now know how to sip, compare and enjoy a shot glass full of tequila (or at least that is what they want us to tell ourselves).

The main food stations made sure to stick to the The Brasserie's reputation of using local ingredients, unique cooking techniques and of course incorporating Mexican flavours.

The Barbaco De Res can be more easily described as beef brisket cooked in a caja china and then layered with avocado salsa, cilantro, pickled onions, lime and bok choy in a corn tortilla. Pickled onions honestly make everything that much better! This was a great first bite of what was to come at the other stations.

The Pambazos de Pollo was another favourite dish of the night. To be clear the pambazo is a Mexican white bread that is dipped in a red guajillo pepper sauce. This bread was loaded with a guajillo seasoned chicken cooked in a jerk drum, cucumber salad, cilantro, lime and crema. The addition of the lime and cucumber salad added a necessary layer of acidity and freshness to the dish.

The final main item up for grabs was the Brasserie Catch which was cooked in a traditional Cayman caboose. The Brasserie's two fishing boats brought in some fresh mahi mahi and this was mixed with an ajillo sauce (aka a guajillo chili and garlic condiment), and then stuffed in a flour tortilla with cilantro, lime and toasted coconut.

The Brasserie Catch taco: Mahi Mahi seasoned with an ajillo sauce, toasted coconut, cilantro and lime in a flour tortilla.

Dessert was just as popular where they had bunuelos, flan napolitanos and capirotadas on display. The bunuelo in particular brought on a wave of nostalgia of my time in Canada as they were airy and light just like Tim Horton's honey crullers. My absolute favourite was the flan napolitano with a berry topping; incredibly creamy and not too sweet. I already know that when it comes to desserts The Brasserie never fails.

The music was pumping, the crowd was mingling/eating/dancing and in no time it was piñata time. I've experienced this event enough to know that this is an adult piñata so watching the look of surprise on a newcomer's face when sexy lingerie, mini bottles of alcohol and condoms fall out amongst the candy makes it all worthwhile. After the initial shock has passed they always get right in there to ensure that they get their hands on something worthwhile (candy shmandy!)

As the night began to wind down and people started to disperse, I've realised that you will always receive someone's remaining food and drink tickets. This is like a rite of passage because I always tend to get given tickets as I am one of the last (wo)men standing. But hey, if you are forcing me to get another margarita or dessert then I won't complain. Viva México!

Cinco De Mayo at The Wicket